These gluten-free brownies are proof that you don’t need wheat flour to get that classic fudgy center and shiny, crackly top. One bowl, one pan, and about ten minutes of hands-on time is all it takes.
What Makes These So Fudgy
Brownies rely far less on gluten structure than cakes or bread do, which makes them one of the easiest gluten-free desserts to get exactly right. The key here is a higher ratio of melted butter and chocolate to flour, plus not over-mixing once the flour blend goes in.
You’ll Need
- 1/2 cup butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup gluten-free all-purpose flour blend
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (check the label for a certified gluten-free brand)
How to Make Them
Preheat the oven to 350°F (175°C) and line an 8×8-inch pan with parchment. Whisk the melted butter and sugar together until glossy, then whisk in the eggs one at a time, followed by the vanilla. Fold in the flour blend, cocoa powder and salt just until no dry streaks remain, then stir in the chocolate chips.
Spread the batter evenly in the pan and bake for 22–26 minutes, until the top is set and a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan before slicing — this is what gives you clean, fudgy squares instead of crumbly ones.
Tips for Success
Resist the urge to over-bake; gluten-free brownies firm up a lot as they cool, so pulling them slightly early keeps the center fudgy. Store in an airtight container at room temperature for up to four days, or freeze individual squares for a make-ahead treat.
